Kesari Jalebis with Rabdi
Ingredients:
For Jalebis:
200 gms - plain flour (maida)
20 gms - gram flour (besan)
200 gms - sugar
few drops - yellow colour
10 to 12 strands - kesar, dissolved in 1 tbsp - warm milk
2 tbsp - milk
ghee to deep fry
a plastic easy squeeze bottle
Ingredients:
For Jalebis:
200 gms - plain flour (maida)
20 gms - gram flour (besan)
200 gms - sugar
few drops - yellow colour
10 to 12 strands - kesar, dissolved in 1 tbsp - warm milk
2 tbsp - milk
ghee to deep fry
a plastic easy squeeze bottle
For Rabdi:
1 cup - strawberry pulp
2 litres - full cream milk
1 tsp - rose water
1/2 tsp - strawberry essence
1/4 cup - sugar
1/4 cup - condensed milk
10 to 12 - cardamoms peeled
10 - almonds
1 cup - strawberry pulp
2 litres - full cream milk
1 tsp - rose water
1/2 tsp - strawberry essence
1/4 cup - sugar
1/4 cup - condensed milk
10 to 12 - cardamoms peeled
10 - almonds
Method
Method for Jalebis:
Method for Jalebis:
- Sieve 100 gms. maida and besan together.
- Make a batter using warm water.
- Keep aside for 24 hours.
- Add remaining maida, food colour and saffron and more warm water if required.
- The batter should fall easily when poured - Not too thick not too thin.
- Keep aside.
- Make syrup of the sugar by adding water and boiling.
- Add the milk and all the scum to form while boiling.
- Make one string syrup. Strain.
- Fill bottle with batter. The nozzle should have a hole the thickness of a knitting needle.
- Heat ghee well in a shallow frying pan and form jalebis in the form of concentric circles about 2 inches on the outside.
- Fry till crisp, drop into hot syrup. Drain with a perforated spoon, serve hot.
Method for Rabdi:
- Fresh grind cardamom to rough powder.
- Rub with pestle till dissolved.
- Chop almonds into thin slivers.
- Pour milk in a large heavy saucepan.
- Put to boil on high. Continue boiling till half quantity is left.
- Keep skimming off the top cream every now and then.
- Collect and keep aside in a separate container.
- Add sugar, stir till dissolved.
- Add all other ingredients, including saved top cream.
- Stir, take off fire.
- Cool to room temperature.
- Refrigerate till well chilled.
To Serve:
- Pour rabdi in the serving plate.
- Arrange jalebi over it.
- Garnish with thin slices of strawberries and rose petals.
Rabdi:
Making time: 1 hour (excluding cooling & chilling time)
Makes: 6 servings
Shelflife: 1 day refrigerated
Making time: 1 hour (excluding cooling & chilling time)
Makes: 6 servings
Shelflife: 1 day refrigerated
Jalebi:
Makes: 30-35 pieces
Shelflife: 2-3 days
Makes: 30-35 pieces
Shelflife: 2-3 days
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